Hearty Chicken Chili with Beans and Greens
Soup
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Cook Time
6 h 25 min
Servings
8
Difficulty
Easy
Prep Time
25 Min
Description
This hearty chicken chili is a comforting and flavorful meal, perfect for a chilly evening. I love how the combination of black and white beans, diced tomatoes, and kale creates a rich and satisfying texture. The chili powder and garlic and herb seasoning add a delicious depth of flavor that will warm you from the inside out. It's a great way to use up leftover cooked chicken or to meal prep for the week. The addition of heavy cream at the end gives it a creamy, luxurious finish. This chili is sure to be a family favorite!
Ingredients (12 ingredients)
-
2 cups canned black beans, rinsed and drained
-
2 cups canned white beans, rinsed and drained
-
2 can petite diced tomatoes
-
1.5 cups frozen cooked kale
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1 tablespoon butter
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0.5 cups diced onion
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2 tablespoon chili powder, or more to taste
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1 tablespoon garlic and herb seasoning, or more to taste
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1.5 teaspoons salt
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2 piece large skinless, boneless chicken breast halves
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4 cups chicken broth
-
1 cups heavy cream
Preparation (8 steps)
Prepare the beans, tomatoes, and kale
Place 2 cups of canned black beans (rinsed and drained), 2 cups of canned white beans (rinsed and drained), 2 (14.5 ounce) cans of petite diced tomatoes, and 1 ½ cups of frozen cooked kale in a slow cooker. No Thermomix settings are needed for this step.
Dice the onion
Add ½ cup of diced onion to the Thermomix bowl and chop for 3 seconds on speed 5.
Sauté the onion
Add 1 tablespoon of butter to the Thermomix bowl with the diced onion. Sauté for 3 minutes at 120°C on speed 1.
Transfer onion to slow cooker
Transfer the sautéed onion from the Thermomix bowl to the slow cooker. No Thermomix settings are needed for this step.
Add seasonings and chicken
Sprinkle 2 tablespoons of chili powder, 1 tablespoon of garlic and herb seasoning, and 1 ½ teaspoons of salt over the ingredients in the slow cooker. Place 2 large skinless, boneless chicken breast halves on top.
Add chicken broth and cook
Pour 4 cups of chicken broth into the slow cooker. Cook on Low for 6 hours. No Thermomix settings are needed for this step.
Shred the chicken
Remove the chicken breasts from the slow cooker. Shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili. No Thermomix settings are needed for this step.
Heat the chili with cream
Stir in 1 cup of heavy cream into the chili. Heat in the Thermomix for 5 minutes at 90°C on speed 1.
Finished cooking? Great! 🎉
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Created by
Olivia Anderson
6
Rezepte
0
Kochbücher
Tags
Allergens
- Milk (including lactose)
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